Crunchy and flavorful, the puff pastry bites with creamed salted cod are a delightful finger food appetizer to serve, accompanied by a good prosecco, during the Christmas holidays and beyond. The bites, made with puff pastry, are very easy and can be prepared the day before. Making the creamed salted cod at home is also very simple and can be done a few hours in advance, ensuring it is well covered in the fridge in the less cold part.
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 1 Hour
- Portions: 14 bites
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring, Christmas
Ingredients
- 1.1 lbs Desalted Cod
- as needed Water
- 2/3 cup Milk
- as needed Chives
- 1 clove Garlic
- 1 roll Puff Pastry
- 1 Extra Virgin Olive Oil
- 2/5 cup Milk
- as needed Pepper
Preparation
1) Cut the already soaked cod into large pieces and place them in a pot. Cover with cold water and milk. Bring to a boil and let it cook for 30 minutes on low heat from the first boil, leaving a small gap between the lid and the pot.
2) Drain the pieces of cod and remove all the bones, skin, etc. Transfer the cod, reduced to flakes, into a stand mixer’s bowl.
3) Meanwhile, prepare the puff pastry bites. Preheat the oven to 392*F.
When it reaches temperature, unroll the puff pastry, leaving it on the parchment paper. Cut it into squares (or rectangles) about 2 inches per side. Using a fluted pastry cutter, slash the surface of the bites with two diagonal cuts.
4) Immediately bake the puff pastry bites at mid-height. Take them out when they are puffed and well golden both at the bottom and on top. Turn off and remove them from the oven immediately, then let them cool without touching them to avoid breaking.
5) Prepare the creamed salted cod. Wash and dry the chives (or alternatively, parsley). Chop finely together with the garlic, from which the internal sprout has been removed, then add this aromatic mince to the cod.
6) Also add a sprinkle of freshly ground pepper and start mixing at minimum speed for 30 seconds using the flat beater.
7) While the flat beater mixes the ingredients, slowly drizzle in the oil. Only when all the oil has been absorbed by the mixture, which in the meantime will have started to become very soft, almost creamy, also pour in the 2/5 cup of milk very slowly, and let it be completely absorbed.
8) Using two spoons, take an amount of creamed salted cod as big as a walnut and form an oval ball, or a “quenelle”. Arrange the cod quenelles on the puff pastry bites, decorate with chive strands, and serve immediately.
Extra idea. If the creamed salted cod turns out too dry for your taste, add a few more tablespoons of milk and mix until fully absorbed.
